Ultra creamy, warming and comforting this easy Butternut Squash and Sweet Potato Soup is sure to be a favourite this fall. It has warming spices like cinnamon, nutmeg and smoked paprika and a touch of sweetness from maple syrup. So delicious!
This butternut squash and sweet potato soup was originally posted in September 2015 and has been updated.
Fall is definitely my favourite season of the year. For me, it’s a combination of a bunch of things –
The weather – who doesn’t love those crisp evenings where you can go for a walk with your bud?
The clothes – scarves, tights, knitted sweaters, flannel, tall boots, cute hats, say no more!
The food – cinnamon, nutmeg, pumpkin, squash, soups, low-n-slow recipes, comfort food (like this Roasted Acorn Squash Crostini). Yeeees! My oven is put to the test this time of year. No complaints from me!
The colours – the burnt orange and red colours of the maple leaves are so pretty.
The smells – food and otherwise, like those fall candles. On sale, I recently picked up a bunch of pumpkin-scented ones and they are amazing.
Growing up in rural Newfoundland, another scent that resonates strong with me (and brings back wonderful memories) is the smell of wood burning fireplaces, especially on a cool evening. That smell just takes me right back; something about it.
And, of course, hubby & I were married during fall, so it holds a special place in my heart. So, yeah, fall is my jam!
How to Make Butternut Squash and Sweet Potato Soup
I’m usually always making some kind of soup, even in the summer, but especially in fall and winter. Typically, I make soup on Sunday and it’s such a regular occurrence that now Sunday in our home is unofficially ‘Soup Sunday’.
Soup is tasty, easy to make and a great way to use up things sitting around in your fridge. I’ll usually make a big batch of something to enjoy throughout the week for lunch or supper.
This easy butternut squash soup is always a favourite. It’s unbelievably creamy and super flavourful. So, how do you make this healthy butternut squash soup?
- Roasting the butternut squash takes the longest, so get that going first while you prepare the rest of the butternut squash and sweet potato soup.
- Meanwhile, cook the aromatics (i.e. onion and garlic). Stir in sweet potato, spices/seasoning.
- Add some stock, cooked squash and bring to a low simmer until sweet potato is cooked through.
- Off the heat, stir in Greek yogurt and maple syrup (for a little sweetness).
- Use an immersion blender to blitz that soup up. Garnish, if desired, and enjoy!
How to Roast Butternut Squash
Butternut squash is pretty easy to prepare. All you have to do is –
- Carefully cut butternut squash in half.
- Scoop out seeds with a spoon.
- Drizzle butternut squash with a little oil and sprinkle with salt and pepper.
- Place squash cut sound down on a parchment lined baking sheet.
- Bake squash on 400 F for about 40 minutes or until it’s tender when pierced with a knife.
- Let cool slightly and then scoop out flesh to use in recipe.
- Easy peasy!
Tip—> If you like, reserve seeds for later. Toss with olive oil and some salt and pepper, roast until crispy and enjoy as a snack.
How to Garnish this Butternut Squash & Sweet Potato Soup
With this crisp, cool weather it’s the perfect time to be making and eating a nice big ‘ol bowl of this warming butternut squash and sweet potato soup. The finishing touch? Crispy sage leaves.
Our garden is overflowing with sage. It’s not one of those herbs we use a lot, but when crisped, it’s magical. I wouldn’t recommend eating raw sage, though. It doesn’t taste great….to me it tastes like pine.
Cooked up in a pan with a little oil and then sprinkled with salt? YUM – I could eat ’em like potato chips! This easy crispy sage recipe from Saveur is the one I use.
Other delicious garnish options for soup are –
- Swirl in an extra dab of Greek yogurt or cream over top.
- Some roasted squash seeds (top just before serving or they’ll get soggy)
- Buttery croutons
- Drizzle of olive oil
- Crumbled goat cheese
More Tips for Making this Butternut Squash and Sweet Potato Soup Recipe-
- I always use ‘unsalted’ stock in my recipes. I like to do that because I can control the sodium content a little more. If you use a ‘salted’ variety, keep in mind that you may need less salt added.
- When I originally made this recipe, I used heavy cream instead of whole milk Greek yogurt. The heavy cream works lovely too, but I enjoy the yogurt a little more (plus, it’s lighter).
- I highly recommend garnishing with a crispy sage leaf or two because they’re delish.
- Speaking of crispy sage leaves, garnish and enjoy as soon as serving. Like with anything crispy, once it hits moisture (aka soup), it will lose its crispiness.
Other Easy Soup Recipes you May Enjoy –
- Chicken Noodle Soup
- Spicy Lentil Soup with Kale
- Curried Carrot and Sweet Potato Soup
- Black Bean and Sweet Potato Soup with Avocado Cilantro Crema
- Or you may enjoy these 20 comforting soup and sandwich recipes
Hope you love this easy butternut squash soup recipe! Dunk in some crusty bread and have a cup of coffee and you’re set! What’s your favourite thing about Fall?
Until next time take care and chit chat again soon 🙂
~Dawn
P.S. If you think this healthy butternut squash soup recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Butternut Squash & Sweet Potato Soup {super creamy}
Ingredients
- 1 butternut squash -about 2.5 lbs
- 1 tbsp olive oil -plus 1 tsp for roasting squash
- 1.5 tsp salt -divided
- 1/2 tsp black pepper -divided
- 1 onion -chopped
- 3 cloves garlic -minced
- 2 sweet potatoes -cubed, about 1 lb
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp smoked paprika
- 5 cups vegetable stock -unsalted
- 1/2 cup whole milk Greek yogurt
- 1 tbsp maple syrup
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper. Carefully cut butternut squash in half, scoop out seeds and drizzle with 1 tsp of olive oil and sprinkle with 1/4 tsp each of salt and black pepper.
- Place squash cut side down and bake for about 40 minutes until squash is cooked through when pierced with a knife. Let cool slightly. Scoop out butternut squash. Reserve.
- In a dutch oven or large pot on medium heat add 1 tbsp of olive oil and cook onion for about 5 minutes. Add garlic to onion and cook 1 minute.
- Add sweet potato, cinnamon, nutmeg, smoked paprika, remaining 1.25 tsp of salt and 1/4 tsp of black pepper. Stir and cook 1 minute.
- Next, add veggie stock and reserved cooked butternut squash, bring to a low simmer, cover ajar and cook for 15 minutes until sweet potato is cooked through.
- Off heat stir in yogurt and maple syrup.
- With the highest setting on your immersion blend, blend soup until smooth and creamy. Garnish with crispy sage leaves (optional). Enjoy!
Notes
- I always use ‘unsalted’ stock in my recipes. I like to do that because I can control the sodium content a little more. If you use a ‘salted’ variety, keep in mind that you may need less salt added.
- When I originally made this recipe, I used heavy cream instead of whole milk Greek yogurt. The heavy cream works lovely too, but I enjoy the yogurt a little more and it’s lighter.
- I highly recommend garnishing with crispy sage leave because they’re delish.
- Speaking of crispy sage leaves, garnish and enjoy as soon as serving. Like with anything crispy, once it hits moisture (aka soup), it will loose it’s crispiness.
Nutrition (estimate only)
